woods, and especially pine woods, also in open places. It has 
not been classed among the edible species by European writers, 
but it has been repeatedly eaten in this country, and I myself 
have partaken of it. It is not very attractive in flavor, and prob- 
ably should be classed as a second or third rate mushroom, but it 
is better than none and is described here for the benefit of those 
who are not particular about the flavor, and who may not always 
be able to get better ones. 
The Masked tricholoma, Tricholoma personatum, on the other 
hand, is one of the best flavored mushrooms, and fortunately 
has a wide range, and is sometimes found in considerable abun- 
dance. When young the cap is very convex and firm with the 
margin minutely downy or sprinkled with a slight mealiness and 
incurved. In the mature plant it is softer, broadly convex or 
nearly plane with the thin margin spreading and naked. In 
very wet weather it is apt to 
be water-soaked and to have 
the margin wavy, or even 
turned upwards, giving the 
cap a sort of cup-shape. 
Usually it is pale lilac when 
young, changing with age to 
} a tawny or rusty hues, especial- 
na ly in the centre. Sometimes 
Tricholoma personatum. Clitocybe media. the cap is whitish or gray or 
pale violaceous. Its flesh when dry is whitish, and has an agree- 
able, pleasant flavor. 
The gills are closely placed, rounded next the stem, more nar- 
row toward the margin of the cap, and of a pale but undecided 
color, often with a faint shade of lilac or violet, especially when 
young. 
The stem is rather short and stout, solid, adorned with incon- 
spicnous fibrils and downy or mealy particles when young and 
fresh, but becoming smooth with maturity. It is often slightly 
thickened at the base, and in variety bulbosum it is distinctly 
bulbous. Its color is similar to that of the cap, but usually a 
little paler. 
: The cap is 2 to 5 inches broad, and the stem 1 to 3 inches 
long and generally 4 to 2 of an inch thick. Usually it grows 
singly or in groups, but occasionally in clusters of several indi- 
viduals. It occurs in autumn, sometimes continuing very late in 
the season, and should be sought in thin woods and open bushy 
places. 
Nearly all writers on this subject speak well of its edible qual- 
54 
